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Roast turkey breast served
Freshly roasted turkey breast in a beautiful presentation

Roast turkey breast

Author: Flavelo
Recipes Main Courses Quick Meals
Turkey breast is the 'dry land' challenge of poultry: a huge, lean muscle prone to drying out. The secret is two phases of moisture retention: marinating, which loosens fibres and flavours the meat, and resting, which keeps the juices in. This recipe makes this healthy meat exciting with the freshness of Mediterranean flavours – rosemary, lemon, garlic.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking parchment or roasting tin
  • Meat thermometer (highly recommended)
  • Brush for basting

Allergen Information

⚠️ None

Instructions

1 ✓

Preheat the oven to 200 °C. Pat the turkey breast dry with kitchen paper.

Tip: A wet surface steams, it doesn't roast. A dry surface browns.
2 ✓

Prepare the marinade: mix the olive oil, lemon juice, crushed garlic, chopped rosemary leaves, salt, and pepper in a small bowl.

Tip: The acid content of the lemon juice helps break down meat fibres (tenderising), resulting in a softer finish.
3 ✓

Rub the meat thoroughly with the marinade on all sides. Let stand at room temperature for 15-20 minutes.

Tip: Never put ice-cold meat into a hot oven, as thermal shock will make it tough. Let it acclimatise.
4 ✓

Place the meat in a roasting tin (you can put baking parchment underneath). Roast in the oven for approx. 45-50 minutes.

Tip: If you have a meat thermometer, the core temperature should reach 72-74 °C. This is the safe but still juicy range.
5 ✓

Every 15 minutes during roasting, open the oven and baste the meat with the juices in the tin.

Tip: Basting cools the surface (slowing drying) and creates an extra flavour layer (glaze).
6 ✓

When done, remove, cover loosely with foil, and let rest for 15 minutes before slicing.

Tip: This is the most important step! If you cut it now, all the juices will run out onto the board, and the meat will be dry.
7 ✓

Slice with a sharp knife across the grain.

Recipe FAQ

What if I don't have a meat thermometer?
Do a skewer test: insert a skewer into the thickest part. If the juices run clear and transparent, the meat is done. If pinkish, cook longer.
Why do I need to rest it?
During roasting, heat causes muscle fibres to contract and squeeze water to the edge of the meat. Resting allows fibres to relax and moisture to migrate back to the centre.

Ingredients

  • 800 g Turkey breast (whole)
  • 4 tbsp Olive oil
  • 3 cloves Garlic
  • 2 sprigs Fresh rosemary
  • 1 tsp Salt
  • 1 coffee spoon Freshly ground black pepper
  • 1 tbsp Lemon juice